Italy has given the world not only delicious pizza, but also delicious minestrone soup. Cooking it is surprisingly simple. The main thing is to observe the two most important rules: chop the vegetables finely and cook from beginning to end in a cauldron.
Ingredients
- Broccoli - 200 g
- Potatoes - 2 pieces
- Tomatoes - 300 g
- Green peas - 1 glass
- Bell pepper - 1 piece
- Carrots - 1 piece
- Celery (stems) – 100 g
- Onion - 1 piece
- Olive oil (cold pressed) – 3 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Basil (for submission) – 2 twigs
- Water - 2 l
Step-by-step cooking recipe
Finely chop tomatoes, carrots, celery, broccoli, peeled potatoes, bell peppers and onions.
Heat the oil in a deep cauldron, add the onion and carrot and fry until golden brown.
Add celery, bell pepper and potatoes. Continue to fry the vegetables, stirring, for another 10 minutes.
Pour in hot water, add broccoli, tomatoes and cook for 10 minutes after boiling.
Add green peas, season with salt and pepper and turn off after 3 minutes. Serve the soup in deep plates, adding a little fresh basil.
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